Tavolino – meaning ‘small table’ – will serve a menu of ‘serve simple dishes cooked with produce from across Italy and the UK’.
Starters will include grilled radicchio, ricotta and walnuts; fried mussels served with bagna cauda dip; and fresh burrata served with grilled zucchini scarpece.
Primo plates will feature a selection of pizza and freshly-made pastas including Korovilas’ silk handkerchief pasta sheets with walnut butter and egg yolk, which also remains a signature of the Bancone menu.
Secondi plates cuts of meat and fish to share such as sea bream with an agrodolce salad; and beef short rib with polenta and stracchino.
While desserts will include a balsamic vinegar chocolate mousse; Amalfi lemon meringue; and skillet polenta cake with caramelised white chocolate ice cream to share.
Split across two floors with floor-to-ceiling windows, the interiors (designed by Fettle Design) will take inspiration from classic Milanese coffee bars and the traditional trattorias of Florence.
“At Tavolino, we’ll be steering away from using overused produce of mediocre quality and have spent the last six months going directly to suppliers who have been perfecting their produce for several generations,” says Korovilas.
“I respect the Italian approach to cooking: a dedication to quality ingredients, eaten at their peak, with the flavours coaxed from each one.”
Prior to his stint at Bancone, Korovilas – who spent a year being mentored directly by Giorgio Locatelli – served as senior sous chef at Pied Á Terre, working under Marcus Eaves and Andy McFadden.
